Tomato Head’s Ham, Scrambled Egg and Roasted Asparagus Sandwich with Artichoke Tapenade

It’s the first Saturday of the month, which means Mahasti will be on WBIR sharing some recipes for the new spring season. Tune in around 8:15am to watch as she prepares Tomato Head’s Ham, Scrambled Egg and Roasted Asparagus Sandwich with Artichoke Tapenade.

Both the Maryville and Knoxville locations will be serving this special on Saturday (while it lasts).

And for those who want to serve this special for an Easter brunch, or to take care of ham leftovers after Easter festivities, here are the recipes. Enjoy!

Tomato Head’s Ham, Scrambled Egg and Roasted Asparagus Sandwiches with Artichoke Tapenade

For the Artichoke Tapenade

2 cups artichoke hearts
½ cup green olive
1 cup pitted kalamata olives
1 – 2 cloves garlic
2 anchovies
¼ cup olive oil

If using a food processor, place everything in the bowl of the food processor and process until smooth. If you do not have a food processor, chop everything finely. Place in a bowl and mix well.

To roast asparagus:

Trim the bottom ends off the asparagus, rinse and cut in half. Place the asparagus in a mixing bowl drizzle with enough vegetable oil to lightly coat the asparagus. Sprinkle with some salt and pepper, toss to coat and place on a cookie sheet. Cook the asparagus in a preheated 450 degree oven for 8 – 10 minutes.

To make 4 sandwiches:

Scramble 4 eggs
4 oz of ham
4 slices of swiss cheese
8 – 10 sprigs of roasted asparagus
4 rolls or 8 slices of bread

If using rolls cut the rolls in half. Spread the bottom piece of bread you are using with artichoke tapenade. Divide the scrambled eggs between the sandwiches. Top with approximately 1 oz of ham per sandwich. Place the roasted asparagus and swiss cheese on the top piece of bread. Place the sandwich in the preheated oven and bake just until the cheese has melted. Remove the sandwiches from the oven. Flip the top piece of bread onto the bottom piece. Cut the sandwiches in half and serve.

Tomato Head’s Strawberry Brownie Sundae

Mahasti appeared on WBIR this morning (March 6) and introduced how to make a delicious Strawberry Brownie Sundae. Step-by-step below:

Tomato Head’s Strawberry Brownie Sundae

For the brownie:
½ lb butter
6 oz bittersweet chocolate
2 cups sugar
6 large eggs
1 tbsp vanilla
1.5 cups all purpose flour
¼ cup cocoa powder

Line the bottom of a 8 x 11 baking dish with parchment paper. Grease the sides of the dish with butter.

On a double boiler melt butter and chocolate. Remove from heat and set aside to cool for 5 minutes.

Sift together the flour and cocoa powder and set aside.

Beat the eggs and sugar in the bowl of a stand mixer or with a hand held mixer for 4 – 5 minutes on high speed until pale yellow. Reduce speed to low and add vanilla. Gradually add the melted chocolate. Gradually add the flour and mix just until all the flour is incorporated. Pour the brownie batter into the prepared baking dish.

Bake in a 325 degree oven for 35 to 40 minutes or until the top is shiny and the brownie is puffed up.

Allow brownie to cool for 1 hour. Remove from pan.

To assemble sundaes:

2 cups sliced strawberries
¼ cup sugar
Hershey’s Chocolate syrup
Whipped cream

In a medium bowl toss strawberries with sugar and set aside until the strawberries begin to give off some juice.

Cut 4 pieces out of the brownies you just made. Place each brownie on a plate or in a bowl. Divide the strawberries evenly amongst the brownies. Top with vanilla ice cream and chocolate syrup. Top with whipped cream and nuts.

Tomato Head’s Super Bowl Sunday 7 Layer Dip

Mahasti was up early this morning (heck, she’s up early every morning), sharing this recipe for 7-Layer Dip on WBIR. If you didn’t catch her on air, you can check out the recipe below. Plus, we’ll be serving it at the restaurant all day today.

Tomato Head’s Super Bowl Sunday 7-Layer Dip

1 can black beans, drained and rinsed
½ cup chopped onion
¼ cup oil
1.5 Tbs ground cumin
¾ tsp. Salt
1 cup water

Heat oil in a medium skillet over medium heat. Add onion and sauté until translucent. Add ground cumin and salt. Sauté one minute longer. Add water and bring to boil. Remove from heat and mash with a potato masher until 50% of beans have broken up.

Can be made up to this point one day ahead.

To assemble dip:

1 cup shredded mozzarella or Monterey jack cheese

Place beans in a 1.5 to 2 quart baking dish. Cover with 1 cup of shredded cheese. Place the dish in a 350 degree oven just until cheese has melted. If you made your beans a day ahead leave the beans in the oven longer until they heat up and cheese melts.

1 cup shredded lettuce
½ cup diced onion
½ cup sliced black olives
½ cup diced tomatoes
½ cup sour cream
Your favorite hot sauce

Remove beans from oven – top with shredded lettuce, onion, tomatoes, black olives, sour cream and hot sauce. Serve with corn chips

Serves 4.

If you are expecting more of a crowd you can double the recipe.

© 2016 The Tomato Head Site by: Robin Easter Design